Be the first to Ingredients:
- 1 chicken, about 3 to 4 pounds
- 3 1/4 cups water
- few sprigs parsley
- 1 stalk celery, chopped
- 1 cup chopped onion, divided
- 1/4 teaspoon dried leaf thyme
- 1 package (10 ounces) frozen corn, thawed
- 1 package (10 ounces) frozen French-cut green beans, thawed
- 3 tablespoons cornstarch
- 1/4 cup butter
- 3 cups coarse soft bread crumbs
- 1 egg, beaten
- 1/2 teaspoon ground sage
- pepper, to taste
Preparation:
In a large Dutch oven or stock pot, combine chicken, water, parsley, celery, half of the onions, and thyme. Cover and cook chicken until very tender, about 1 1/4 hours. Drain, reserving stock. Cool chicken. Then skin, bone, and chop meat. Strain stock.Spread corn and green beans in a buttered 9 x 13-inch baking pan. Arrange chicken over the vegetables. Combine cornstarch and reserved stock in a medium saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken.
Preheat oven to 325°.
Melt butter in a small saucepan. Add remaining 1/2 cup of onions and cook over low
heat until soft. In a medium bowl toss bread crumbs with butter and
onions, the beaten egg, sage, and pepper. Sprinkle bread crumb mixture over chicken and bake
for 25 minutes, or until sauce is bubbly and top is browned.
4 to 6 servings.
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